Flakey puff pastry encases a deep and rich oxtail and vegetable soup filling making this a hearty, satisfying meal.


  • 900g diced oxtail

  • 1.3 litres beef stock or tin of beef consommé

  • 2 tbsp marmite

  • 2 onions cut into 6 wedges

  • 2 carrots peeled and cut into 4 equal size chunks

  • 225g frozen peas

  • 1 glass port wine

  • ¼ tsp sugar

  • 2 tbsp oregano chopped

  • 2 tbsp chopped parsley

  • 3 tomatoes cut into 6 wedges

  • fresh ground black pepper

  • 1 leek sliced

  • 1 tbsp tomato puree

  • 3 sticks celery, peeled and c hopped into equal pieces

  • 1 parsnip cut into rough small pieces

  • For the pastry

  • 30g unsalted butter

  • 450g puff pastry (ready made)

  • egg wash for glazing


  • 1.

    Heat a heavy based pan and add the diced oxtail, browning the meat all over. Add the onions and leeks and cook together. Add the glass of port wine, then add the carrots, peas, sugar, oregano, parsley, tomatoes, tomato puree, celery and parsnip, covering with the beef stock. Stir well and bring to a simmer.

  • 2.

    Turn down the heat and cook slowly for 1 ½ - 2 hours until soft and tender when ready. Ladle out a good mix of ingredients into an ovenproof soup bowl and leave to cool.

  • 3.

    Meanwhile, roll out the pastry slightly larger than the soup bowls and brush with the egg wash. Sit the pastry over the soup bowls and place into a pre- heated oven at 180c for approx 12 mins. This will reheat the broth and produce a light crispy pastry lid.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1484kj
  • Fat Total 91g
  • Saturated Fat 31g
  • Protein 65g
  • Carbohydrate 95g
  • Sugar 18g
  • Sodium 1455mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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